recipes / vegetables

Parsley and Parmesan Croquettes: Using up mashed potato

parsleycroquettes

Whenever I think of potato croquettes I think of school dinners. Those bullets of dense gluggy mashed potato covered in a fine leathery shell, soggily languishing in huge silver bain maries. Not the stuff of childhood dreams.

A well made croquette, however, is a crispy pleasure. Soft on the inside and coated in crunchy crumbs that spill down your shirt, leaving little greasy pock marks where greedy fingers have tried to rescue the fallen morsels (because let’s face it, there’s no call for cutlery here!).

The simple croquette has origins in many European food cultures, especially in France, Spain and Holland but what they all have in common is using up leftover food. This easy recipe is a great base on which to start experimenting with leftover fillings.

CLICK HERE to see this recipe as part of a meal plan.

Makes: 8 croquettes

Prep time: 1 hour

Ingredients:

450g cold* mashed potato
60g parmesan (or any hard cheese)
15g fresh flat leaf parsley
4 slices toast made into breadcrumbs
2 eggs
salt and pepper
1 litre vegetable oil for frying

*It’s important the mash is cold because it will hold together better.

Method:

In a large bowl mix together the cold mashed potato, chopped parsley and grated parmesan. Season with salt and pepper before making into 8 round balls. Set aside in the fridge.

Next, take four cold slices of toast and whizz them up in a food processor until they resemble coarse crumbs. Place in a bowl with plenty of salt and pepper. In a separate bowl whisk together 2 eggs.

To crumb the croquettes first place into the egg mixture and then the crumbs, then back into the egg and back into the crumbs. This double coat will ensure a thick crispy shell.

Once all the potato balls have been crumbed heat 1 litre of vegetable oil in a heavy based frying pan and wait for it to reach 180 degrees C. Once it is up to temperature gently plop in the croquettes one at a time (so the oil doesn’t lose heat) and fry until golden (about 10 mins).

croquettes2

Delicious additions:

A little lemon zest

Serving suggestions:

Aioli dipping sauce with crushed capers and thinly sliced gherkins

Super thin slices of pickled cucumber

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4 thoughts on “Parsley and Parmesan Croquettes: Using up mashed potato

  1. We had the delicious lamb ‘sausages’ this week, with roasted spices. I served it with spinach and leek rice and a cucumber yoghurt sauce. Very nice and thank you for the inspiration.

    Liked by 1 person

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